Tag Archives: cake mix

Recipe: Vanilla Apple Spice Cake

3 Nov

There’s something comforting about the flavour of apple pie. Sweet, tart and spicy all at once, it’s always a treat.

That’s why I always keep a jar of apple butter in the house. It’s really like concentrated apple pie flavour in a jar that you can spread on just about anything whenever you get a pie craving. Best of all, the brand I buy – Wellesley – contains no added sugar or colouring so it’s a lot healthier than a slab of apple pie.

But me being me, had to go and take this pretty healthy ingredient and pair it with something very unhealthy – cake. The result was a beautifully moist cake, with rich icing, offset by the spice and tartness of the apple butter filling. I bought it in to work and it quickly disappeared.

Vanilla Apple Spice Cake

Vanilla Apple Spice Cake | baconavecbacon.com

Prepare one box vanilla cake mix (or spice cake!) as directed or doctor it up. (See directions for kicking up a cake mix here.) Pour into two 8″ round baking pans that are well greased and floured. Bake and set aside to cool.

While the cake is cooling, whip up this vanilla buttercream frosting:

1 cup salted butter, softened
1 1/2 teaspoons vanilla
4 cups powdered sugar
3-4 tablespoons milk

In a stand mixer, whip the butter for 2-3 minutes until it is almost white in colour. Add in the powdered sugar, vanilla and 3 tablespoons milk. Beat on low speed for 3-5 minutes, adding in the last tablespoon of milk if the buttercream needs to be thinner.

To assemble the cake, place 1 of the cake rounds on your serving plate and spread 3/4 of a cup of apple butter in the center of the cake keeping it about 1 inch away from the edge. Top with the second cake round and place 2 – 3 bamboo skewers through both layers to keep it from shifting while icing the cake. Remove the skewers when the cake is fully iced. Sprinkle the top of the cake with 1/2 teaspoon of cinnamon. Enjoy with a big glass of milk.


Recipe: Shortcut Pumpkin Bread

26 Nov

One of the most pinned recipes on Pinterest has been the ‘two ingredient’ pumpkin muffins/cake/loaf. The recipe is basically a cake mix and a can of pumpkin. While it seems to be super popular, and I liked the concept (easy always wins in this house) I was skeptical that something without oil or eggs (read fat) could be tasty. Comments on several of the recipes seemed to agree with my hunch.

Yes, my version below takes slightly more effort than dumping a can into a cake mix but it’s sooooooo good. Super moist, spicy and when you throw on some cream cheese icing and a drizzle of caramel, pretty darned decadent.

Shortcut Pumpkin Bread

1 box spice cake mix
1 small (14-15 oz) can of pumpkin (not pumpkin pie filling… just pumpkin)**
3 eggs
1/2 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

Preheat your oven to 375 degrees. Throw everything into a bowl and stir well until combined. You could get out the stand mixer and mix on medium for about 2 minutes, but that’s too much effort for something that’s ‘shortcut’. Spread the batter into a greased loaf pan and bake for 5o minutes or until a toothpick inserted into the center comes out clean.

Cool the loaf on a wire rack before icing. I just used a tub of pre-made cream cheese icing, but it would be even better with homemade.

** If you only have a giant can of pumpkin, there’s a bunch of great pumpkin recipes online to use up the rest or you can put a few spoonfuls on top of your dog’s food for the week. They think it’s a great treat and it’s good for their digestion. Guinea pigs are also huge pumpkin fans!